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Food and Nutrition Management, January 2020 1 Learner Pathways, CG Template 2.0
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No part of the work(s) contained herein may be reproduced or copied in any form or by any means – graphic, electronic, or mechanical, including photocopying, recording, taping of information and retrieval systems – without written consent of Saskatchewan Polytechnic.
Prior learning credit options at Saskatchewan Polytechnic
See Get Credit for What you Know webpages for important information about all options to get credit for prior learning at Sask Polytech. Options include PLAR, transfer credit, Canadian Armed Forces credit, and equivalency credit.
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Contents of this guide
This guide contains the following specific PLAR information and tools for this program
A. PLAR fees
B. PLAR eligibility
C. Dates when PLAR assessment is available
D. Special directions for this program
E. PLAR contact person
F. Self-rating course outlines
Food and Nutrition Management
PLAR Candidate Guide Prior Learning Assessment and Recognition (PLAR)
Food and Nutrition Management, January 2020 2 Learner Pathways, CG Template 2.0
A. PLAR fees
Fees for PLAR challenges are set to cover our costs for consultation, assessment, and related administrative tasks. PLAR fees are non-refundable and non-transferrable.
The PLAR fees policy is subject to change for each new academic year. Please see the Cost section on the PLAR webpage for current fee information.
B. PLAR eligibility
Course pre-requisites and co-requisites
Some courses have one or more other courses that must be completed first (pre-requisite) or at the same time (co-requisite). See course outlines in this guide to identify any pre- or co-requisites for each course.
Eligibility for PLAR
To be eligible for PLAR for a course in this program, you must:
apply and meet admission requirements for this program. See Admission and Special
Admission requirements on this program’s webpage.
consult with the PLAR contact person and be approved for PLAR assessment.
C. Dates when PLAR assessment is available
PLAR assessment for this program is available from Sept 1 to June 15 in each academic year.
All PLAR assessment must be completed by June 15 of each academic year.
D. Special directions for this program
1. Review the PLAR process and FAQs and the information in this guide.
2. Self-rate your learning for each course using the Course Outlines in this guide.
3. Consult with the PLAR contact person for approval for PLAR. Be prepared to provide your
resume, course self-ratings (see section F), and a partially completed PLAR application. If
you are approved for PLAR, the contact person will sign your PLAR application and
explain the next steps.
4. Apply for admission to the program if not already admitted. See directions for applying.
5. Register for PLAR at Registration Services if you have approval on your PLAR Application
Form.
6. Finalize a detailed Assessment Plan with your assigned assessor.
7. Complete assessment before your PLAR registration expires.
E. PLAR contact person
Contact the person below after you have read this guide and general PLAR information and rated
yourself for each course (see section F). Consultation may be arranged for phone online, or in
person. Be prepared to provide your resume, course self-ratings, and a partially completed PLAR
application. If approved for PLAR and already admitted to the program, the contact person will
Food and Nutrition Management, January 2020 3 Learner Pathways, CG Template 2.0
sign approval on your PLAR application and explain the next steps. Admission to the program is
required before you can register for PLAR for this program.
Cheryl Dahl, Program Head
Food and Nutrition Management
Saskatchewan Polytechnic, Saskatoon Campus
Phone: 306-659-4056
Email: [email protected]
F. Self-rating course outlines
Click on a course code below to open a page where you can rate yourself on the course learning outcomes that are assessed for PLAR credit. For courses delivered by Arts & Sciences or another program, clicking on the course code will open another PLAR guide. Look for the same course code in that guide. The PLAR contact person for this program will refer you to another person to discuss PLAR for those courses.
COURSE
CODE COURSE TITLE
Delivered by another
department/program
ACCT 191 Accounting
ASRT 180 Assertiveness Training Arts & Science
CAPL 151 Career Development
CLTR 100 Diversity
COM 101 Written and Oral Communications Arts & Science
COMM 291 Interpersonal Communications Arts & Science
COMP 174 Introduction to Microsoft Excel 1 Standardized
Computer Courses
COMP 175 Introduction to Microsoft Excel 2 Standardized
Computer Courses
COOK 197 Short Order Cooking
FIN 281 Financial Management
FOOD 170 Basic Food Preparation
FOOD 171 Catering
FOOD 172 Customer and Restaurant Service Techniques
FOOD 183 Principles of Food Preparation
FOOD 192 Applied Restaurant Service
FOOD 281 Food and Beverage Cost Controls
HLTH 200 Health Care Operations
HR 280 Human Resource Management
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COURSE
CODE COURSE TITLE
Delivered by another
department/program
MATH 281 Applied Mathematics Arts & Science
MGMT 184 Introduction to Management
MGMT 286 Organizational Behaviour for the Hospitality Industry
MKTG 181 Purchasing
MKTG 283 Marketing
NUTR 180 Nutrition and Healthy Living
NUTR 186 Diet Therapy 1
NUTR 194 Introduction to Computrition Software
NUTR 202 Diet Therapy 2
NUTR 203 Nutrition Care Planning Through the Life Cycle
PLAN 179 Menu Development
PLAN 181 Quantity Food Management
PLAN 200 Food Service Planning and Layout
PRAC 208 Practicum
PROJ 295 Food Service Operation Planning
PROJ 298 Food Service Operation Management 1
PROJ 299 Food Service Operation Management 2
SANT 181 FOODSAFE Level 1 – Not available for PLAR. Current certification is required
SANT 185 FOODSAFE Level 2 – Not available for PLAR. Current certification is required
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ACCT 191 – Accounting
You will be introduced to fundamental accounting concepts used in business. You will learn to appreciate the value of information presented in an organization's financial statements and will acquire and practice basic bookkeeping and financial statement preparation skills. Credit unit(s): 3.0 Pre and Co Requisites: none Equivalent course(s): ACCT 122, BUS 182
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Explain the primary functions of business, accounting and professional ethics.
2. Use financial information in the preparation of financial statements.
3. Prepare a basic set of accounting records.
4. Adjust accounts for financial statements.
5. Prepare classified financial statements.
6. Distinguish between businesses that sell services and merchandise.
7. Maintain perpetual inventory records.
8. Prepare cash records as part of a system of internal control.
9. Prepare payroll liabilities.
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CAPL 151 – Career Development
You will discuss the scope, nature and trends of the food service industry. You will tour industry locations, observe the workplace, and ask questions to apply and/or clarify theory you have learned. You will also receive an overview of the sectors that make up the industry, as well as discuss the skills needed to be successful in today’s job market. Finally, you will learn strategies for developing resumes, cover letters and electronic portfolios and will have an opportunity to practice job interview skills. Credit unit(s): 3.0 Pre and Co Requisites: none Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Describe the scope, characteristics, and markets of the food service
industry including various careers and laddering opportunities.
2. Explain the skills, attitudes and behaviors essential for both workplace
and personal successes.
3. Demonstrate professionalism and employability skills.
4. Prepare a resume, cover letter, and a personal and professional electronic
portfolio.
5. Apply job interview techniques.
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CLTR 100 – Diversity
You will examine the elements of cultural, gender and disability diversity in Canada and how it impacts legislation in the workplace. You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada. Your studies will also provide opportunities to participate in current Indigenous cultural practices. Credit unit(s): 3.0 Pre and Co Requisites: none Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Examine the diverse Canadian Identity.
2. Identify human rights and freedoms as it relates to cultural, gender and
disability diversity in Canada.
3. Examine the impact of colonization and treaties on Indigenous peoples.
4. Examine contemporary challenges of Indigenous peoples in Canada
5. Examine contemporary Indigenous cultural practices.
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COOK 197 – Short Order Cooking
You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sautéing and pan frying. You will practice the process of cooking meals to order in a restaurant setting. Credit unit(s): 4.0 Pre-requisites: FOOD 170 (concurrent) Equivalent course(s): FOOD 102
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Perform safety and sanitation practices in short order cooking.
2. Perform mis en place according to menu specifications.
3. Prepare short order breakfast and lunch items according to menu
specifications.
4. Demonstrate portion and quality control.
5. Display organization and time management skills appropriate to a short
order environment.
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FIN 281 – Financial Management
The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business. Credit unit(s): 2.0 Pre-requisites: ACCT 191 (concurrent) Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Solve a comprehensive accounting problem.
2. Analyze financial statements.
3. Calculate basic financial ratios.
4. Calculate basic financial ratios.
5. Determine the components of a mixed cost.
6. Perform cost volume profit calculations.
7. Prepare budgets.
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FOOD 170 – Basic Food Preparation
You will learn how to prepare a variety of foods using the tools, equipment and techniques common to professional kitchens. You will acquire an understanding of the basic culinary terms and cooking principles. You will also learn a safety management system that reduces the risk of injuries occurring on the job. Credit unit(s): 4.0 Co Requisites: SANT 181 (concurrent) Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Perform safety and sanitation practices.
2. Describe the procedures for using, operating and maintaining hand tools
and equipment.
3. Explain procedures for mise en place.
4. Prepare stocks, sauces and soups.
5. Prepare meat and poultry using a variety of cooking techniques.
6. Prepare rice and other starches.
7. Control the texture, flavour, colour, and nutritional changes when cooking
vegetables.
8. Use a variety of cooking methods to prepare typical menu items using
fish and shellfish.
9. Prepare a variety of breakfast entrees.
10. Complete the WHMIS Certification.
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FOOD 171 – Catering
You will plan and prepare a catering event. Food presentation, cost control and proper food handling techniques will be emphasized. Credit unit(s): 3.0 Pre-requisites: FOOD 170 (concurrent) Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Explain the importance of food and catering presentation.
2. Plan a catered event.
3. Perform safety and sanitation practices in catering.
4. Cost a catered event.
5. Participate in the preparation, set up and service of a catered event.
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FOOD 172 – Customer and Restaurant Service Techniques
You will develop skills in the procedures used in the service of food and beverage. You will have the opportunity to practice customer relations skills as they apply to a service setting. Credit unit(s): 4.0 Pre and Co Requisites: none Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Describe various food and beverage products.
2. Describe different service styles and sequences.
3. Identify use of tableware, materials and equipment.
4. Apply procedures for service of food and beverage.
5. Apply techniques for various types of room set-ups.
6. Identify room management techniques.
7. Perform table set-up.
8. Identify the importance of customer service and its impact on the
organization.
9. Identify the importance of your attitudes, skills, expertise and self-
presentation.
10. Identify the different needs of customers.
11. Identify strategies on how to handle customer complaints.
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FOOD 183 – Principles of Food Preparation
You will learn to analyze specific food composition characteristics, apply food science principles and evaluation standards involved with the preparation of basic foods. Credit unit(s): 3.0 Co-requisites: FOOD 170 (concurrent) Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Analyze prepared fruits and vegetables according to quality standards.
2. Analyze prepared legumes according to quality standards.
3. Analyze prepared milk and milk products according to quality standards.
4. Analyze prepared eggs and egg products according to quality standards.
5. Analyze quick breads, batters and doughs according to quality standards.
6. Analyze prepared starchy foods according to quality standards.
7. Analyze cereals, rice and pasta products according to quality standards.
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FOOD 192 – Applied Restaurant Service
You will develop your communication, management and practical food service skills. You will also use a computerized point of sale system. Credit unit(s): 4.0 Co requisites: FOOD 190 (concurrent) or FOOD 172 (concurrent), SANT 181 (concurrent) Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Demonstrate a professional attitude.
2. Demonstrate various service techniques in a short order environment.
3. Process customer transactions.
4. Demonstrate section management.
5. Demonstrate communication skills required to understand and assist
customers.
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FOOD 281 – Food and Beverage Cost Controls
You will focus on the necessity of establishing and enforcing control systems used by various Food and Beverage operations. You will learn how to perform control procedures and compile information on a day-to-day basis. Credit unit(s): 2.0 Pre and Co Requisites: none Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Define standard costs.
2. Examine income statements for a food and beverage operation to
identify issues.
3. Discuss the causes and remedies of inventory fluctuation.
4. Discuss ways an undesirable food cost can be changed.
5. Explain the importance of revenue control.
6. Perform inventory control procedures.
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HLTH 200 – Health Care Operations
You will examine the unique inner workings of health care facilities and how they operate with focus on LEAN concepts, customer service, mental health and safety and security. Credit unit(s): 3.0 Pre and Co Requisites: none Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Examine LEAN concepts in health care settings.
2. Discuss pandemic and disaster planning.
3. Discuss mental health issues affecting the workplace.
4. Identify the unique customer service elements in health care settings.
5. Discuss current safety and security issues in health care.
6. Discuss labour relations as it applies to health care.
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HR 280 – Human Resource Management
You will focus on the staffing and directing function of management to include human resource planning, recruitment, selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations and legislation. Credit unit(s): 4.0 Pre-requisites: MGMT 286 (concurrent) Equivalent course(s): HR 120, HR 281
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Describe the responsibilities of human resource management.
2. Explain the legislated requirements of human resource management.
3. Discuss recruitment and selection.
4. Explain orientation and training.
5. Explain appraising and coaching.
6. Discuss discipline and termination.
7. Identify the components of compensation management.
8. Explain the value of employee benefits.
9. Identify the components of the Union -- Management framework.
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MGMT 184 – Introduction to Management
You will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today. Credit unit(s): 3.0 Pre and Co Requisites: none Equivalent course(s): ADMN 126
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Describe the process and components of management.
2. Explain the major developments in management theory.
3. Explain the human relations skills needed in management.
4. Explain the planning processes used in management.
5. Explain the purpose and components of the control function.
6. Discuss management styles and their applications.
7. Explain the process of decision making and problem solving.
8. Identify the components of the staffing function.
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MGMT 286 – Organizational Behaviour for the Hospitality Industry
You will learn the concepts of management, leadership, power, politics, ethics, delegation, and change management. Credit unit(s): 3.0 Pre-requisites: MGMT 184 Equivalent course(s): MGMT 283, SUPR 180
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Describe the role and responsibilities of a supervisor.
2. Identify the types of power, politics and ethics and their relevance in the
hospitality industry.
3. Discuss organizational culture and culture of hospitality.
4. Describe motivational techniques.
5. Discuss your management and leadership style.
6. Discuss skills for effective delegation.
7. Discuss the change management process.
Food and Nutrition Management, January 2020 20 Learner Pathways, CG Template 2.0
MKTG 181 – Purchasing
You will become familiar with the market, market functions and the knowledge, skills and attitudes needed as a purchaser. The course content includes food purchasing, receiving, storage and inventory procedures. Credit unit(s): 2.0 Pre and Co Requisites: none Equivalent course(s): FOOD 194
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Describe the different types of markets and the movement of goods
through the market system.
2. Explain the need for, and the application of specifications.
3. Explain the use of common purchasing forms.
4. Describe basic purchasing management principles.
5. Identify purchasing criteria for food, beverage and nonfood products.
6. Apply common inventory control systems, receiving practices, storage
and issuing of supplies.
7. Identify the use of standards and specifications for equipment purchases.
8. Practice procurement of kitchen equipment and small wares.
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MKTG 283 – Marketing
You will focus on marketing as a means of generating and maintaining satisfied customers. You will complete assignments in marketing research, social media and desktop publishing to complement the theory component. Healthcare marketing will be assessed. Credit unit(s): 3.0 Pre and Co Requisites: none Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Explain marketing and the marketing process.
2. Discuss consumer/customer behavior.
3. Describe the marketing environment.
4. Apply the marketing research process.
5. Describe how to develop, manage and market products and services.
6. Determine the role of social media in marketing.
7. Prepare aesthetically sound promotional material using a software
package.
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NUTR 180 – Nutrition and Healthy Living
You will study the fundamental principles of the science of human nutrition. How nutritional intake affects health will be emphasized. Contemporary issues in nutrition will be discussed. Credit unit(s): 3.0 Pre and Co Requisites: none Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Demonstrate knowledge of nutrient composition of foods and making
healthy food choices.
2. Apply guidelines to healthy menu planning and food choices.
3. Describe the physiology and function of the digestive tract and the
related organs of the body.
4. Determine the role of the energy-yielding nutrients in health and disease.
5. Explain how the body utilizes food for energy and how it maintains
energy balance
6. Determine the roles body composition and diet play in maintaining a
healthy body weight.
7. Interpret how the body uses vitamins, minerals and water.
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NUTR 186—Diet Therapy 1
You will learn about various disease states and their required specialized diets. You will apply texture modification techniques in the lab and will gain practical experience writing special diets and marking menus. Credit unit(s): 4.0 Pre-requisites: NUTR 180 (concurrent) Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Compare the various texture modified diets used in institutions.
2. Apply texture modification techniques.
3. Distinguish between the characteristics and uses of enteral and
parenteral nutritional support and when it is appropriate to use each.
4. Explain how food, herb and drug interactions can affect health.
5. Describe the diet therapy used in the treatment of inborn errors of
metabolism.
6. Examine the body’s response to stress and what diet manipulation is
necessary to aid in recovery.
7. Discuss food sensitivities and allergies and their associated implications
and diet modifications.
8. Compare dietary treatments for diseases of the upper and lower
gastrointestinal tract.
9. Generate menus for patients with specialized diets.
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NUTR 194 – Introduction to Computrition Software
Your studies will introduce you to basic skills in the use of Computrition software. This software is designed to run an entire food service operation including menu planning, food inventories, recipe files, and patient care management. You will learn the basics about the program and participate in data entry using the Computrition software. Credit unit(s): 1.0 Pre and Co Requisites: none Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Create a menu using recipes from a database.
2. Develop a personal nutrient database.
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NUTR 202 – Diet Therapy 2
Building on the skills you developed in Diet Therapy 1, you will continue to learn about various disease states and required specialized diets. You will continue to gain practical experience writing special diets and marking menus. Credit unit(s): 4.0 Pre-requisites: NUTR 186 Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Compare the dietary treatments used for diabetes mellitus.
2. Compare the dietary treatments used for disorders of the circulatory
system.
3. Compare the dietary treatments used for kidney diseases.
4. Compare the dietary treatments used for liver diseases, gallstones and
gout.
5. Compare the dietary treatments used for cancer and HIV patients.
6. Generate menus for patients with specialized diets.
7. Create a therapeutic menu for an acute or long-term care facility.
8. Use Computrition software for clinical applications.
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NUTR 203 – Nutrition Care Planning Through the Life Cycle
You will study nutritional needs throughout the life cycle. Maternal, infant, childhood, adolescent and gerontological nutrition will be emphasized. You will also be introduced to nutritional assessment and patient counselling. Credit unit(s): 3.0 Pre-& Co-requisites: NUTR 186, NUTR 202 (concurrent) Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Explain nutrient needs during pregnancy and lactation, infancy,
childhood & adolescence, and older adulthood.
2. Describe the aging process and how physiological changes can affect
nutritional needs.
3. Explain the nutritional care process.
4. Practice routine nutritional screening.
5. Participate in the development and implementation of the nutrition care
plan.
6. Collect relevant information from clients in order to properly document
evidence and provide them with nutrition information.
Food and Nutrition Management, January 2020 27 Learner Pathways, CG Template 2.0
PLAN 179 – Menu Development
You will learn the basic principles of menu planning and standardizing recipes as a tool for maintaining quality, controlling production, and simplifying purchasing. You will also plan various types of menus. Credit unit(s): 3.0 Pre-requisites: FOOD 170 (concurrent), SANT 185 Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Explain successful and profitable menu planning.
2. Explain the role of nutrition in menu planning.
3. Demonstrate principles of menu planning.
4. Adapt regular menus for modified and culturally diverse diets.
5. Discuss the financial considerations in menu planning.
6. Plan a non-commercial menu.
7. Explain the implementation of a recipe standardization program.
8. Standardize recipes for use in a food service operation.
Food and Nutrition Management, January 2020 28 Learner Pathways, CG Template 2.0
PLAN 181 – Quantity Food Management
You will learn to manage a large food service operation. Credit unit(s): 3.0
Pre-requisites: FOOD 170 Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Create the purchasing specifications and requests for the cafeteria
menu.
2. Maintain portion and quality control standards.
3. Discuss the work, pre-preparation, production, and cleaning schedules.
4. Prepare and present food products in quantity.
5. Establish the quality standards for serving the menu items.
6. Cost out recipes
7. Review the sales records to determine purchasing and production needs.
8. Design a merchandising plan to promote daily sales of hot foods.
Food and Nutrition Management, January 2020 29 Learner Pathways, CG Template 2.0
PLAN 200 – Food Service Planning and Layout
You will be introduced to the complexities of designing, planning, and developing food service operations that make optimum use of money, materials, manpower and equipment to ensure customer and/or user satisfaction. You will study design, layout, workflow, equipment, food service functional areas, food production and delivery systems, and atmosphere development. You will develop/upgrade a food service facility, using the design/planning process. Credit unit(s): 3.0 Pre and Co Requisites: none Equivalent course(s): ADMN 285
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Identify trends and technology affecting the planning of food service
facilities.
2. Describe the steps in the planning process.
3. Explain the design process.
4. Discuss layout and workflow principles.
5. Explain the goals, considerations and the placement of the functional
areas.
6. Discuss equipment design and selection.
7. Explain environmental concerns.
8. Identify sanitation and safety concerns.
9. Discuss sustainability as it applies to food services.
Food and Nutrition Management, January 2020 30 Learner Pathways, CG Template 2.0
PRAC 208 – Practicum
You will be assigned to an acute care, long term care and/or commercial setting for on-the-job training and experience. Credit unit(s): 11.0 Pre-requisites: Every other course in this program Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Manage conflict of interest and confidentiality issues.
2. Use time management effectively in food service management activities.
3. Demonstrate professionalism in the workplace.
4. Implement problem-solving.
5. Demonstrate general nutrition knowledge.
6. Participate in procurement of food and equipment.
7. Follow safety and sanitation procedures.
8. Demonstrate food service management principles.
9. Manage financial resources.
10. Demonstrate effective oral and verbal communication.
11. Demonstrate respect and empathy.
12. Use technology appropriately.
13. Participate as a member of the team
Food and Nutrition Management, January 2020 31 Learner Pathways, CG Template 2.0
PROJ 295 – Food Service Operation Planning
You will apply your food service management skills to plan and organize the grand opening, operation and closing of a food service operation. Credit unit(s): 2.0 Pre-requisites: SANT 185, FOOD 170 Equivalent course(s): none
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Plan a new static menu appropriate to our clientele and in keeping with
the trends in the industry.
2. Develop the theme of the food service operation project.
3. Develop décor in keeping with the theme of the food service operation
project.
4. Organize activities for the operation of the food service operation.
Food and Nutrition Management, January 2020 32 Learner Pathways, CG Template 2.0
PROJ 298 – Food Service Operation Management 1
You will apply your food service management skills to direct and control the grand opening, operation and closing of a retail food service operation. Credit unit(s): 4.0 Pre-requisites: FOOD 170, PROJ 295 (concurrent) Equivalent course(s): PROJ 296
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Apply effective communication techniques to respond to situations
involving conflict of interest and confidentiality.
2. Demonstrate effective time management in the front of the house.
3. Demonstrate accountability and responsibility in the front of the house.
4. Demonstrate problem solving skills in the front of the house.
5. Promote teamwork and cooperation in the front of the house.
6. Demonstrate a positive work ethic in the front of the house.
7. Organize the assigned service area.
8. Create marketing plan.
9. Evaluate financial viability of a food service operation.
10. Demonstrate effective verbal communication skills.
Food and Nutrition Management, January 2020 33 Learner Pathways, CG Template 2.0
PROJ 299 – Food Service Operation Management 2
You will apply your food service management skills to monitor the procurement, costs and preparation of the grand opening, operation and closing of a retail food operation. Credit unit(s): 4.0 Pre and Co Requisites: FOOD 170, PROJ 295 (concurrent) Equivalent course(s): PROJ 296
Use a checkmark () to rate yourself as follows for each learning outcome
Competent: I can apply this outcome without direction or supervision. Learning: I am still learning skills and knowledge to apply this outcome. None: I have no knowledge or experience related to this outcome. C
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1. Perform safety and sanitation procedures in a retail food operation.
2. Demonstrate effective time management in the back of the house.
3. Demonstrate accountability and responsibility in the front of the house.
4. Demonstrate problem solving skills in the front of the house.
5. Promote teamwork and cooperation in the front of the house.
6. Demonstrate a positive work ethic in the front of the house.
7. Organize the assigned production areas.
8. Organize procurement lists.
